Description
This was used as a pickled eggs recipe at Michigan Tech. It’s great when served with a cold beer, eh!
Ingredients
- 2 pounds ring bologna, peeled and sliced into large chunks
- 4 cups vinegar
- 1 (4.5 ounce) can chopped pickled jalapeno peppers
- 1 onion, chopped
- 1 cup water
- 1 tablespoon hot pepper sauce
- 1 tablespoon salt
Instructions
- Place the bologna in a large sealable jar. Combine the vinegar
- peppers
- onion
- water
- hot pepper sauce
- and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results
- allow bologna to pickle 90 days.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 week 2 days
Servings: 10